Vegetarianized Recipe: Roasted Broccoli Soup


After a heavy Thanksgivvukah weekend, this is great way to start off light and flavorful this week. It is based on my Garlic Parmesan Broccoli recipe—roasted veg, broth and a whizz up with a hand blender and ’tis the season for warm, cozy soup.

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Servings: 6
Time: About 25 minutes active; less than one hour total

2 heads of broccoli, about 1 ½ to 2 lbs
1 large onion, quartered
2 tablespoons extra virgin olive oil, divided
1 teaspoon black pepper
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 head garlic
8 cups vegetable broth
Dollop of Greek yogurt, plain yogurt or sour cream, optional

1. Preheat oven to 500 degrees.

2. Meanwhile, cut the stems off the broccoli and then cut into 1″ pieces. Place in a large bowl with trimmed broccoli crowns, onion, 1 1/2 tablespoons extra virgin olive oil, pepper, sugar and red pepper flakes. Toss well and spread into one layer on a baking sheet.

3. Cut the top off the garlic head, and place in a synched foil packet. Drizzle the remaining 1/2 tablespoon extra virgin olive oil over top and close tightly. Place on the baking sheet with the broccoli and onion mixture. Roast 15 minutes, and then remove from the oven.

4. In a large pot, heat the broccoli-onion mixture over medium heat. Open the garlic and squeeze out the cloves.

5. Add the broth and bring to a boil. Then turn off the heat and let cool slightly. Puree with a hand blender or in a food processor. Serve plain or with yogurt or sour cream.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.